Individual Chocolate Lava Cakes with Caramel Sauce

 

1

cup butter, melted

2

cups packed light brown sugar

4

eggs

1

egg yolk

1

tablespoon vanilla

3/4

cup all-purpose flour

1

cup unsweetened baking cocoa

1 1/2

teaspoons baking powder

3/4

cup granulated sugar

1/3

cup light corn syrup

3

tablespoons water

1/2

cup whipping (heavy) cream

1/2

teaspoon vanilla

• 1 Butter six 8-ounce ramekins and dust with sugar; set aside.
• 2 In medium bowl, beat butter, brown sugar, eggs, egg yolk and 1 tablespoon vanilla with electric mixer on medium speed 2 minutes or until smooth. In another medium bowl, mix flour, cocoa and baking powder. Add to butter mixture and beat on low speed about 1 minute until smooth.
• 3 Divide batter equally among ramekins. Cover with plastic wrap and refrigerate 1 hour.
• 4 In 2-quart saucepan, heat granulated sugar, corn syrup and water to boiling over medium heat. Boil uncovered 15 minutes or until mixture turns deep golden brown. Add whipping cream and stir until smooth. Remove from heat and add 1/2 teaspoon vanilla. Cool to room temperature before serving, about 45 minutes.
• 5 Heat oven to 350°F. Place ramekins in two 13x9-inch pans or pan with low sides. Bake 25 to 30 minutes or until outside edges are firm and centers are still soft and creamy. Do not overbake.
• 6 Place ramekins on serving plates. Split center of each cake and pour about 2 tablespoons sauce inside each. Serve immediately.